While the balls are chilling, I melt the almond bark. I break it into chunks and melt it in a heatproof bowl according to the package directions, usually in 30-second increments in the microwave, stirring in between. If the coating seems too thick for easy dipping, I stir in that optional teaspoon of vegetable shortening to thin it slightly. Now, for the dip! Holding a brownie ball by the cherry stem, I carefully dip it into the melted coating, swirling to cover completely. I let the excess drip off, then place it back on the parchment paper. If the coating starts to thicken, just reheat it for a few seconds. Before the coating sets, I add any sprinkles or garnishes. Then, I let them sit at room temperature until the almond bark is completely hard and set.
Pro Tips for Best Results
My number one tip is about the brownie texture. I’ve tested this with cake-like brownies, fudgy brownies, and even from-scratch brownies. The winner is always a box mix prepared for a fudgy outcome. Box mixes have the perfect density and moisture level to hold together when rolled. Homemade brownies can be too tender. And underbaking them slightly is the secret to a moist, chewy center that won’t dry out. Let them cool completely before crumbling—warm brownies will turn into a paste, not crumbs.
The second tip is all about the cherry prep and the freeze. Drying those cherries thoroughly cannot be overstated. I pat each one with 2-3 paper towels until no red juice transfers. And that short freeze before dipping is a game-changer. A firm, cold brownie ball is much easier to handle, it won’t fall apart in the warm coating, and it helps the almond bark set quickly and smoothly around it. Trying to dip a room-temperature, soft ball is a recipe for frustration and broken treats.
Finally, work in small batches when dipping and keep your coating fluid. Almond bark can set up quickly. I melt only half the bark at a time to ensure it stays at a good dipping consistency. If it gets too thick, it will coat unevenly and look lumpy. The optional teaspoon of shortening is my insurance policy for a perfectly smooth, glossy finish. If you don’t have shortening, a tiny bit of coconut oil works the same way.
Common Mistakes to Avoid
The first mistake I made was not drying the cherries. I was lazy and just pulled them from the jar, shook them off, and wrapped them. The moisture from the cherry syrup leaked into the brownie, making the center mushy and preventing the almond bark from adhering properly. The result was a tacky, messy exterior and a coating that slid right off. Take the minute to dry them thoroughly—it’s the most important step for structural integrity. (See the next page below to continue…)